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Food Safety Topics

The Food Safety Topic pages provide resources and other helpful information related to each topic. A list of the topics and subtopics is shown below.

  • Antimicrobial Resistance
  • Bacterial Pathogens -- Bacillus Cereus; Campylobacter jejuni; Clostridium botulinum; Clostridium perfringens; Escherichia coli; Listeria monocytogenes; Salmonella; Shigella;  Staphylococcus aureus; Vibrio cholerae; Vibrio parahaemolyticus; Vibrio vulnificus; Yersinia enterocolitica
  • Chemical Contaminants -- Acrylamide; Bisphenol A; Dioxins, Furans, and PCBs; Mercury; Pesticide residues; Polycyclic Aromatic Hydrocarbons; Radioactive contamination
  • Food Processing and Technology -- Agricultural biotechnology; Detection methods and predictive microbiology; Food allergens and processing; Food irradiation; Food quality;  Nanotechnology; Pasteurization
  • Food Defense
  • Microbial Ecology of Biofilms
  • Natural Toxins -- Natural Toxins; Aflatoxins; Ciguatoxins; Patulin; Scombrotoxins
  • Predictive Microbiology
  • Food Safety and Modernization Act -- Produce Safety Rule; Preventive Rules Control
  • Preventive Food Safety Systems -- Juice HACCP; Meat HACCP; Retail and Food Service HACCP; Seafood HACCP
  • Sanitation and Quality Standards -- Food preparation and handling; Food service and retail; Hand washing; Legislation and regulation; Microbial standards and guidelines; Risk assessment, management, and communication
  • Parasites, Viruses, and Prions -- Avian influenza; Bovine spongiform encephalopathy; COVID-19; Cyclospora; Giardia Lamblia; Hepatitis A; Norovirus; Trichinella
  • Emerging Topics -- Artificial Intelligence and Food Safety; Novel Foods; Phages and Food Safety
  • Food Safety Data

For additional information, please refer to our Latest Reports and Assessments page or our FAQ page.